Nimaigai – Japanese clams
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Lesser-known than sashimi or sushi, japanese clams still provide some of the most memorable and unusual dishes in Japanese cuisine.
- Weight: ~500gr (Hamaguri ~10 to 12 pieces – Asari ~15 to 20 pieces – Shijimi ~ 10 bowls of Miso soup)
- Sushi grade (Hamaguri)
They are packed with extra oxygen and proper insulation, so they arrive at your door fresh and ready to eat!
Hamaguri, or the so-called Asian hard clams can be found on nearly all Japan’s shores. These clams are at their best from winter to spring, and are best eaten as sushi, or grilled.
Asari or Manila clams are tasty, oval-shaped clams known for their meaty, firm texture and a sweeter taste than other clams. Perfectly cooked with sake or wine.
Shijimi (freshwater clams) have a characteristic rich umami (good taste) and often appear in miso soup recipes or to prepare your favorite Shijimi Clam Rice.
Ordering & Delivery
Our gourmet seafood products are shipped and maintained in chilled (0-10℃) conditions during delivery and arrive at your home at the same temperature as we shipped it.
Because clams must be allowed to breathe to stay alive, store them in a single layer, covered with a damp cloth in the fridge, and use them as soon as possible— within two days.
Saltwater is often considered to be the more effective method as it mimics the clams’ natural habitat for cleaning.
Steamed clams pair best with the highly-acidic Sauvignon Blanc, or a dry Rosé. If the clams are cooked in creamy sauce, try a mid-range white Burgundy instead.